Don’t Mess with the Classics: Beef Stroganoff
Certain chilly winter days call for rich, comforting dinners. Usually I try to mix it up and make funky new recipes, but sometimes resorting to the classics just feels right. This is where one of my personal home cookin’ favorites, stroganoff, comes in.
I don’t have any grand introduction for this dish. Really, what more can you say about beef cooked in a rich, creamy mushroom gravy?
Just a few pointers: Don’t skip the addition of the peas. I guess it’s an individual preference, but I LOVE the sweet pop they add to this dish. Also, I know you can serve this over any type of noodle or even rice, I guess, but I can’t imagine my stroganoff smothering anything other than egg noodles. Like I said, this is a classic, and that’s how my family has always made it! Finally—this is a no-brainer—don’t skimp on the sour cream. Nobody said you were cooking this to be especially healthy. Adding a splash of skim milk is not gonna cut it here. I always end up adding way more sour cream than other recipes recommend, and I’m okay with that.
(My) Classic Beef Stroganoff
1lb lean ground beef
1tbsp butter
1 yellow onion, chopped
1c crimini mushrooms, sliced
3/4c beef broth
1/3c red wine
1/2c frozen peas
3tsp mustard powder
1/2tbsp worcestershire sauce
1c sour cream
salt, pepper, cayenne, paprika
parsley, roughly chopped, for topping
1 package cooked egg noodles
Heat a big skillet over medium-high and melt the butter. Add the ground beef and brown for about five minutes, then add the onion and mushroom and cook for another ten minutes—the beef should be fully browned and the onion should be soft and translucent. Add the broth and wine and let the liquids cook down for about 15 minutes, until they’re mostly evaporated. Add the mustard powder, worcestershire, and peas and mix everything together.
Add the sour cream. After incorporating, your sauce should be nice and creamy, not too thick but not runny. If it’s runny, you know my solution: add more sour cream! If for some reason it is too thick, add a bit more broth or wine. You know how it goes.
Season to taste with salt, fresh cracked black pepper, cayenne and paprika. If you follow my recipes you know that I like a lot of salt and spice in just about everything, but do what feels right for you! The cayenne and paprika should add a subtle kick, but this dish shouldn’t be actually spicy at all.
Serve piping hot over your freshly cooked egg noodles, and top with your lovely chopped parsley. This should make about four servings…depending on how many people need seconds, that is.
